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Reddish brown pasta fazool with Cavatelli, potato, carrots, diced tomatoes and chopped parsley in a white bowl.
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5 from 13 votes

Pasta Fazool (Pasta e Fagioli)

This Pasta Fazool (Fagioli) is made with lentils for a boost of plant-based protein. It's vegan, loaded with vitamins, and easy. Plus, this freezer-friendly recipe can be prepared ahead for sick days!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 5 people
Calories: 389kcal

Ingredients

  • ½ cup dry French, Puy, green or brown lentils or 1 ½ cups cooked lentils
  • 2 tablespoons extra-virgin olive oil or vegetable broth
  • 1 medium yellow onion chopped
  • 2 large carrots chopped
  • 2 ribs celery thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red pepper or to taste
  • ¼ cup tomato paste
  • 1 medium-large russet or Yukon gold potato, peeled and cut into ¾-inch pieces
  • 1 (28-ounce) can diced fire-roasted tomatoes or regular diced tomatoes
  • 4 cups vegetable broth (preferably low sodium)
  • 2 bay leaves
  • 1 cup small pasta (orecchiette, elbow, cavatelli, or small shell)
  • 1 (15-ounce) can Great Northern, cannellini, or navy beans drained and rinsed (or 1 ½ cups cooked beans)
  • 2 cups baby spinach or chopped kale or collard greens
  • 1 tablespoon nutritional yeast (optional)
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon lemon zest
  • 2 teaspoons fresh lemon juice plus more to taste
  • Maple syrup to taste (optional)
  • ½ cup chopped parsley (optional)

Instructions

  • Cook the lentils in a small saucepan according to the directions on the packet. Drain and set aside.
  • Cook mirepoix: Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until the onion is translucent. Stir frequently.
  • Cook aromatics: Add the garlic, oregano, thyme, and crushed red pepper. Cook for 1 minute, stirring constantly. Add the tomato paste and potato. Cook for 1 minute more, stirring constantly.
  • Add liquids: Pour in the diced fire roasted tomatoes, vegetable broth, and 2 cups water. Add the bay leaves and bring to a gentle boil.
  • Add pasta: Reduce the heat to a simmer, stir in the pasta, and cook covered for about 15 minutes, or until the pasta and potato are al dente. Stir occasionally.
  • Mix ingredients: Add the lentils, white beans, nutritional yeast, and baby spinach. Simmer for about 5 minutes more, or until the spinach is wilted and the soup is warmed through. Add more vegetable broth or water as desired.
  • Season: Remove the bay leaves. Add the lemon zest and juice. Season with salt, pepper, and more lemon juice to taste. Add maple syrup to taste. Garnish with parsley.

Video

Notes

  • Lentils - I used French lentils, but brown and green also work. Or substitute with 1 cup cooked beans, or 1 ½ cups chopped veggies (zucchini, green beans, green peas).
  • If you add dry lentils to the soup, they will take longer to cook as the acidity slows down the cooking process. Therefore, it is best to cook them separately.
  • Vegetables: If you plan on storing your soup for longer, use firmer veggies or ones that taste good soft (zucchini, potato, bell pepper, peas)
  • Chop the potatoes according to the recipe so that they cook at the same rate as the pasta and do not become mushy. Cook the pasta until al dente.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Or freeze in a freezer-safe container for up to 3 months.
  • Reheating: Thaw in the refrigerator and reheat in the microwave or stovetop in a saucepan. The pasta will become softer when you reheat the soup, but it still tastes great. If you prefer a more al dente pasta, you can add cooked pasta upon serving instead as desired.

Nutrition

Calories: 389kcal | Carbohydrates: 69g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 230mg | Potassium: 677mg | Fiber: 14g | Sugar: 9g | Vitamin A: 6713IU | Vitamin C: 26mg | Calcium: 172mg | Iron: 7mg